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Protein Stabilized Food Emulsions
Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in the stabilization of these colloidal systems. In the fresh milk, soluble proteins are immunoglobulins. Homogenization of milk increases emulsion stability because it reduces the size of fat globules and because newly formed casein submicelles displace the immunoglobulins and adsorb to fat globules.
Cardiac Veins The anterior cardiac consisting of vessels covering the anterior right ventricle, I drain into the right atrium. The great cardiac vein drains the blood form
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Hydration Properties General conformation of individual proteins in solution is largely dependent on the interaction with water. The progressive hydration of proteins startin
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